Smothered Chicken Breasts

01Method

1. 1

   Combine the flour, bread crumbs, garlic salt, and ground black pepper in a bowl, then dredge each chicken breast in the mixture until fully coated.

2. 2

   Fry the bacon in a large skillet over medium-high heat, turning as needed, until evenly browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain, leaving the drippings in the pan.

3. 3

   Using the reserved bacon drippings, cook the coated chicken breasts over medium-high heat until the juices run clear and no pink remains in the center, about 5 minutes per side. Remove from the skillet and keep warm.

4. 4

   In the same skillet, cook the onion together with the lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar, stirring frequently, until the onion turns golden brown, 10 to 15 minutes.

5. 5

   Position an oven rack about 6 inches below the broiler element and preheat the broiler.

6. 6

   Lay the chicken breasts on a baking sheet, place two bacon strips on each, then spoon the caramelized onion over the top and finish with a layer of Colby-Monterey Jack cheese.

7. 7

   Broil until the cheese melts and begins to bubble, 1 to 3 minutes.